This is one of the most concise and well explained video I came across....and thanks for explaining the bloom time, had a little difficulty in figuring that out 😊
Very well explained. I loved your approach to sharing the technique rather than a recipe!! Would love your views on other manual brew methods as well such as Moka pot,French press, Ibrik and Syphon. Cheers
Quite underrated content. I wish you loads of followers because you deserve them. Have enjoyed your coffee in Corridors Nagpur during my 4 yrs stay there and have referred multiple people to buy coffee from you. All of them are super happy with the service. Keep doing the great work Mithilesh!
sorry for the later reply! So dam happy to read this - means a tonne. Lets say all in good time?:) Always going to be giving my best for the service and coffee.
Great video once again. However you did not talk about the bloom time and the subsequent pour times. I typically do a bloom time of 45 - 60 seconds depending upon the type and quantity of coffee I am brewing.
hey! so about the bloom time per se- to keep it simple make sure that never does the coffee ground post pouring is in contact with the air (as it oxidises) . so if i say a bloom of 30 sec and the water has already gone down at 25 sec. i would rather start pouring the 2nd pour.. (and subsequently in the next cup adjust the grind size making it finer) also if it does not pour entirely down at the 30 sec mark i would wait for it a bit and then pour. (and subsequently in the next cup adjust the grind size making it coarser)
Solid video! Q. When your grind size isn't super medium-fine then it's a little tricky to saturate the ground evenly while swirling during the bloom. The motion gets restricted by the size of the grounds due to friction and weight. Any tips?
hey legend thanks. isn't super medium-fine - so 2 situations could be there right? 1. so if it is finer- i would go for more water and pour slight faster in the first pour. disturbing the bed. and then swirl. also what i do is - i shake the ground coffee in a small container (before) to keep them all lose and not clumped whatsoever. 2. if it is coarse- i would use more coffee so as to have the water not drip down quicker as compared to the correct grind size. did i get the question right? do let me know :)
Wow, what a great video! Thank you very much for this great content! I have a bit of hard time imagining the relation between grind size and the amount of coffee. Isn't it similar to some degree? Finer grind more amount Coarser grind less amount?
ok lets try an example- 10 roasted beans. 1. whole beans put in glass with 100 ml water-> extraction = less. 2. fine ground the 10 beans add 100 ml water -> extraction = more. consider whole beans = coarse. you know what i mean.
@@roasting_hands Ha yes, thanks for an example! This is exactly what I was thinking about. Isn't it the same then? Say 5 beans very fine create a similar extraction as 10 beans very coarse? Or does it really not matter a lot, as long as the sweet spot of the desired extraction is hit?
You described it very well, I play this video several times to remember it. I just want to ask about the speed of the second or third pour of water. You say it should be faster to agitate the coffee, which makes sense. Then how are accessories such as Melodrip or Hario Drip suitable?
@@roasting_handsindeed we need a video on gooseneck kettle+v60 vs normal kettle+Hario drip assist v60. I think that for a consistent result and for a beginner drip assist is preferable.
This is when you know a subjet so well thtat you can explain the misteries of it so easely
i shall take it as a compliment!! thanks a bunch
Would be great to see more of your content!
This is one of the most concise and well explained video I came across....and thanks for explaining the bloom time, had a little difficulty in figuring that out 😊
Super video not toooo technical not toooo basic .. sufficient knowledge for all kind of brewers
Great content, deserves more views!
Simplified explanation ever on Pour over. Hats off!
much love back !!!! Thanks
Have watched this video four times now making sure I have a full understanding of what you're saying, Thank you for this video
Thank you for sharing !!!
Very well explained. I loved your approach to sharing the technique rather than a recipe!! Would love your views on other manual brew methods as well such as Moka pot,French press, Ibrik and Syphon. Cheers
V 60 for life! Such a versatile tool.
Absolutely!!!!!
Quite underrated content. I wish you loads of followers because you deserve them. Have enjoyed your coffee in Corridors Nagpur during my 4 yrs stay there and have referred multiple people to buy coffee from you. All of them are super happy with the service. Keep doing the great work Mithilesh!
sorry for the later reply!
So dam happy to read this - means a tonne.
Lets say all in good time?:)
Always going to be giving my best for the service and coffee.
Damn 👏🏻 well explained video 🔥🔥
Great content!
Love from nepal sir ❤️🇳🇵♥️
Wish you included realtime brewing of a cup as example too :)
This was an amazing video. Definitely not geeky or too scientific at all 👌
👍👍
wow this is crazy,love this
Thanks a bunch legend!!!
Video production are getting better and better....💘
wohooo!!!! thanks
Do this for Aeropress too, please!
Great video once again. However you did not talk about the bloom time and the subsequent pour times.
I typically do a bloom time of 45 - 60 seconds depending upon the type and quantity of coffee I am brewing.
hey!
so about the bloom time per se- to keep it simple make sure that never does the coffee ground post pouring is in contact with the air (as it oxidises) .
so if i say a bloom of 30 sec and the water has already gone down at 25 sec. i would rather start pouring the 2nd pour..
(and subsequently in the next cup adjust the grind size making it finer)
also if it does not pour entirely down at the 30 sec mark i would wait for it a bit and then pour.
(and subsequently in the next cup adjust the grind size making it coarser)
@@roasting_hands Wow! Those are fantastic tips. Thank you so much for your reply. Really appreciate it. I will try what you said.
It's like a mini forensic audit of V60 technique!
However, please also tell about water temperature for V60.
Thanks!!!
welll it is meditative in its own kind right!!!!
temp- as a bracket (not a thumb rule)- keep it between 85-94 deg cel.
@@roasting_hands It is meditative; and incidentally, I just brewed and drank a V60 in utmost silence.
@@roasting_hands Hey there. Is there certain degree for each coffee origin ie: 95c for ethiopian coffees and 85c for kenya coffees?
Solid video! Q. When your grind size isn't super medium-fine then it's a little tricky to saturate the ground evenly while swirling during the bloom. The motion gets restricted by the size of the grounds due to friction and weight. Any tips?
hey legend thanks.
isn't super medium-fine - so 2 situations could be there right?
1. so if it is finer- i would go for more water and pour slight faster in the first pour. disturbing the bed. and then swirl. also what i do is - i shake the ground coffee in a small container (before) to keep them all lose and not clumped whatsoever.
2. if it is coarse- i would use more coffee so as to have the water not drip down quicker as compared to the correct grind size.
did i get the question right? do let me know :)
@@roasting_hands Yes, you did. I think the first point makes more sense in my case. To pour the water a little fast will help. I'll try this tomorrow.
Wow, what a great video! Thank you very much for this great content!
I have a bit of hard time imagining the relation between grind size and the amount of coffee. Isn't it similar to some degree?
Finer grind more amount
Coarser grind less amount?
ok lets try an example-
10 roasted beans.
1. whole beans put in glass with 100 ml water-> extraction = less.
2. fine ground the 10 beans add 100 ml water -> extraction = more.
consider whole beans = coarse.
you know what i mean.
@@roasting_hands Ha yes, thanks for an example! This is exactly what I was thinking about. Isn't it the same then?
Say 5 beans very fine create a similar extraction as 10 beans very coarse?
Or does it really not matter a lot, as long as the sweet spot of the desired extraction is hit?
Where to buy this pour over set?
You described it very well, I play this video several times to remember it. I just want to ask about the speed of the second or third pour of water. You say it should be faster to agitate the coffee, which makes sense. Then how are accessories such as Melodrip or Hario Drip suitable?
that is a very very good point.
let me make a video on this as well?
@@roasting_handsindeed we need a video on gooseneck kettle+v60 vs normal kettle+Hario drip assist v60. I think that for a consistent result and for a beginner drip assist is preferable.
V 60 for life! Such a versatile tool.
forever!!!!!
Love from nepal sir ❤️🇳🇵♥️